This light and airy lemon Bavarian cream is full of lemon flavor with just a touch of ginger. It's a great and easy-to-make summer dessert.(Recipe adapted from The Centennial Collection of Favorite Recipes from Grace Episcopal Church in Paducah KY, Second Edition 1975.)
1teaspoonlemon zest,lightly packed (you need 1 large lemon for that)
3tablespoonslemon juice
½cupheavy cream
thin lemon slices,as garnish (optional)
finely chopped pistachios,as garnish (optional)
Instructions:
Be sure to have all serving glasses ready. (The Bavarian cream will set quickly so you need to work fast when filling the serving glasses/bowl(s).)
Add gelatin and water to a saucepan. Let sit for 4 minutes to let the gelatin soak up the water. (This is a process called blooming.)
While the gelatin is soaking, whisk together egg yolks, ⅓ cup sugar, ginger, lemon zest and lemon juice. Set aside.
Whip the egg whites to stiff peaks.
Whip the cream with 1 teaspoon sugar to stiff peaks.**
Heat the bloomed gelatin until just dissolved.
Whisk the gelatin into the egg yolk mix.
Whisk in the whipped cream.
Whisk in the egg whites.
Fill the mix into individual glasses, bowls or a serving bowl.
Chill until set (at least 1 hour). Consume the same day you make it.
Garnish the cream with a thin slice of lemon and finely chopped pistachios (optional).
Notes:
*Please note that you cannot substitute fresh ginger in this recipe. Fresh ginger contains enzymes that prevent gelatin from setting properly.**You don't need to clean the beaters in between whipping the egg whites and whipping the cream.